Oatmeal Rhubarb Crunch

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This is a perfect summer dessert, tangy rhubarb between two crunchy layers. And it doesn’t take much time to whip up! Try this recipe for Oatmeal Rhubarb Crunch to go with your next summer meal or picnic.

Baked oatmeal rhubarb crunch

The rhubarb in our garden is gigantic this time of year. Every few days I’m able harvest from it and make a summery treat for our family.

Of course, rhubarb desserts are always popular. While our children enjoy my cast iron Rhubarb Crisp, they claim this is their favorite since it’s a bit sweeter!

This is a very old family recipe that I have written down from my grandmother many years ago. Now I’m able to make her recipe for my own family and we love it.

There’s a crunchy, oatmeal base layer, rhubarb drizzled with a honey mixture in the middle, and more oatmeal and brown sugar for the topping.

It doesn’t take too long to put together and can bake while we eat supper. By the time we’re done with evening barn chores, it’s cooled and ready to enjoy with a dollop of some homemade whipped cream or ice cream.

A wooden spoon scooping a rhubarb dessert

Ingredients for Oatmeal Rhubarb Crunch

  • Flour-Use all-purpose or freshly-milled whole wheat flour.
  • Oats-Old-fashioned, not quick cooking.
  • Brown Sugar
  • Melted butter-Try making your own butter!
  • Ground Cinnamon
  • Rhubarb-Fresh picked from your garden or the local farmer’s market.
  • Honey-Local, raw honey is always best. Crystallized honey works in this recipe too. We’re fortunate to have honey from our own bees!
  • Water
  • Corn Starch
  • Vanilla-It’s very easy to make on your own so you always have some on hand.
Stalks of rhubarb

Tools You Will Need

  • 8 by 8 inch baking dish-If baking for a crowd, this recipe can easily be doubled and baked in a 9 by 13 inch dish instead.
  • Large mixing bowl
  • Small saucepan
  • Measuring cups and spoons
  • Mixing spoon
Oatmeal rhubarb crunch scooped on a plate

How to Make Rhubarb Crunch

Preheat your oven to 350 degrees and use butter to grease an 8 inch baking dish.

In the mixing bowl combine the flour, oats, brown sugar, melted butter, and ground cinnamon. Stir well.

Add half of the oat mixture to the baking dish. Use your hands to press it evenly on the bottom of the dish.

A glass dish with an oatmeal crust spread on the bottom

Roughly chop the rhubarb into small pieces. Arrange the rhubarb evenly on top of the oat mixture base.

Chopped rhubarb in a dish

In the small saucepan over low heat, combine the honey, water, corn starch, and vanilla. Stir constantly until it thickens slightly.

Drizzle evenly all over the rhubarb. No need to mix it in.

A glass dish with chopped rhubarb drizzled with honey

Finally, sprinkle the remainder of the oat mixture evenly all over the top of the rhubarb.

Oatmeal topping being sprinkled onto chopped rhubarb

Bake for about 45 minutes, or until the top is lightly browned and the rhubarb center is bubbly on the sides.

Allow it to cool for a few minutes before serving.

Baked oatmeal rhubarb crunch

How to Serve Rhubarb Crunch

This dessert is delicious all by itself! Serve spoonfuls onto small plates or into bowls and enjoy fresh from the oven.

However, if you’re looking for an extra treat or to surprise guests, a dollop of homemade whipped cream is the perfect addition. And with two dairy cows, we always have cream on hand!

Making homemade whipped cream is so simple! I like to place my metal mixing bowl and whisk attachment in the freezer for a few minutes to cool them down.

Pour in some heavy cream (usually 1 to 2 cups, depending on how much you need), a drizzle of maple syrup, and a smaller drizzle of vanilla.

Beat on high speed with a mixer until it thickens to your preference. That’s it! It only takes a few minutes to add a little something extra to this, or really any, dessert.

Oatmeal rhubarb crunch topped with whipped cream

Ice cold vanilla ice cream, also very easy to make at home, is another extra special way to enjoy this rhubarb crunch. It’s a delicious combination!

Be sure to store any leftovers in an airtight container in the fridge and enjoy within 3 days. Eat it cold topped with some plain yogurt or reheat it in the microwave in 30 second increments until warm.

This is a great dessert to bring to a potluck or a friend’s bbq, simply double the recipe and bake in a 9 by 13 inch dish instead. Even those who claim to not like rhubarb will find themselves enjoying this dessert!

Oatmeal Rhubarb Crunch

Use up all of that rhubarb with this delicious, sweet dessert! A crunchy base and sweetened rhubarb under a tasty topping.
Print Recipe
Baked oatmeal rhubarb crunch
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour


  • 8 by 8 inch glass baking dish
  • Large mixing bowl
  • Small saucepan
  • Measuring cups and spoons
  • Mixing spoon


  • 1 cup Flour
  • 3/4 cup Old-fashioned oats
  • 1 cup Brown sugar
  • 1/2 cup Butter Melted
  • 1 tsp Ground cinnamon
  • 3 cups Rhubarb Chopped
  • 3/4 cup Honey
  • 1 cup Water
  • 2 tbsp Corn starch
  • 1 tsp Vanilla


  • Preheat oven to 350 degrees F.
  • In the mixing bowl, combine flour, oatmeal, brown sugar, melted butter, and cinnamon. Stir well.
  • Spoon half of the crumb mixture into the baking dish and spread evenly on the bottom.
  • Sprinkle the chopped rhubarb evenly on top.
  • In the saucepan over low heat, combine honey, water, corn starch, and vanilla. Stir constantly until it starts to thicken.
  • Pour mixture evenly all over the rhubarb.
  • Sprinkle remaining crumb mixture on top of the rhubarb.
  • Bake for about 45 minutes, or until the crumb topping is lightly brown and the outer edges of the rhubarb are bubbling.
  • Cool for a few minutes before serving. Top with whipped cream for an extra treat.


Store leftovers in an airtight container in the fridge for up to three days.
Servings: 8
Author: Lisa Harlow
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